Our latest recipe means you can use up the last of your pumpkins after Halloween!

Try out our spiced ginger pumpkin soup, with croutons and toasted seeds!

Ingredients 

Croutons

• 2 Tablespoons olive oil
• 4 slices of wholemeal seeded bread (crusts removed)
• Salt and pepper

Soup

• 1 pumpkin, about 1.5-2kg (save the seeds – toast them in a dry pan to serve)
• 1 tablespoon garam masala
• 2 teaspoon ground coriander
• 2 teaspoon ground cumin
• ½ teaspoon chilli flakes or powder, plus a pinch
• 3 tablespoon olive oil
• 1 onion (finely chopped)
• 17g ginger (peeled and finely chopped)
• 2 garlic cloves (finely chopped)
• 900ml vegetable stock
• 100ml double cream or crème fraiche

Seeds

• Pumpkin seeds, well-cleaned & dried (Amount based on your preference)
• 2 teaspoons olive oil
• Fine grain sea salt

Method 

Seeds & Croutons

1. Preheat your oven to 180C/160C fan/gas 4 and line 2x baking tray with parchment paper. 1x For the seeds & 1x for the croutons.
2. Cut 4x slices of wholemeal seeded bread into small squares then drizzle with the olive oil, salt & pepper. Add the garlic & onion powder if preferred.
3. Add them to one of the baking trays and cook for 8-10 minutes or until brown and crisp. Once cooked, remove from the oven to cool.
4. In a medium bowl, toss the pumpkin seeds with the olive oil and sea salt.
5. Transfer the pumpkin seeds to the prepared baking sheet and evenly spread them out.
6. Bake for 15-30 minutes, or until the seeds are deeply golden.
7. Remove from the oven, allow to cool.

Soup

1. The oven temperature will need to remain the same as for the seeds & croutons.
2. Cut the pumpkin in half and remove the seeds with a spoon placing them to the side.
3. Cut the pumpkin further into chunks, keeping the skin on then place this into a large bowl.
4. In a small bowl, add the garam masala, 1 teaspoon of coriander, 1 teaspoon of cumin, 2 tablespoon of the oil and mix together.
5. Pour this over the pumpkin and keep stirring to coat the mixture well over all chunks.
6. Transfer this into a baking tray and spread out the chunks out evenly then place them into the oven to roast for 40-45 mins or until the pumpkin is very sod. Turn them halfway through cooking to make sure they cook evenly. Once they have cooked, leave to cool on the tray for a few minutes.
7. Heat the remaining tablespoon olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins or until soft.
8. Add the ginger, garlic, chilli flakes & remaining spices then fry for a few more minutes until fragrant.
9. Pour in the stock and bring to a gentle simmer.
10. When the pumpkin is cool enough to touch, use a spoon to scrap the soft flesh from the skins. Add the soft pumpkin to the stock pan (you can throw the skins away).
11. Once heated through, remove the pan from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you prefer.
12. Put the pan back over a low heat and stir in the cream or crème fraiche.
13. Bring the soup to a gentle simmer, then pour into the bowls to serve. Add the toasted pumpkin seeds and extra cream/crème fraiche and chilli if you prefer.

Allergens – Contains Milk, Celery, Cereal. Please ensure you check the label on any store brought items (including spices), allergens may vary with different supplies.